Korean Curry Rice

Prep: 15 mins

Cook: 25 mins

Difficulty: Easy

Servings: 4 Servings

I love the fall. The weather is getting cooler, my slow cooker happily takes its semi-permanent place on my kitchen counter while my oven always seems to be occupied roasting something. There are a handful of comfort food dishes that I crave in fall, and this Korean Curry Rice is one of them. This mild dish uses beef short ribs, and it is cooked with carrots, potatoes, and serve over white rice.

Ingredients

2 tablespoons toasted sesame oil
1 pound boneless beef short ribs, cut into 1-inch cubes
1 medium onion, diced
2 medium carrots, peeled and cubed
2 small red or yellow potatoes, peeled and cubed
1/2 large sweet potato, peeled and cubed
3 cups water
1 (100-gram) packet Korean curry powder (See Recipe Note)
Finely chopped fresh chives, for garnish
Steamed white rice, for serving
Kimchi, for serving

Instructions

Warm the sesame oil over medium-high heat in a large pot or Dutch oven. Add the boneless beef short rib and diced onions, and sauté until the beef is nicely browned on all sides, 4 to 5 minutes./
Add the carrots, potatoes, sweet potatoes, water and curry powder to the pot and mix well. Bring to a boil and then turn down to a medium boil and let cook for another 8 to 10 minutes, or until the potatoes are cooked through. Serve over steamed rice and garnish with diced chives and with some kimchi on the side.